:: Journal of The Korean Society of Food Culture ::

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Antioxidant Activity and Quality Characteristics of Chestnut Cookies

Shin Youn Joo^*

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.70-77

DOI:https://doi.org/10.7318/KJFC/2013.28.1.070
Open abstract
The Physicochemical Characteristics of Marinated Beef Galbi under Different Cooking Conditions

Sang-Pil Hong^1*, Young-Ho Kim, Nam-Hyouck Lee, Yeong-Uk Heo

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.78-88

DOI:https://doi.org/10.7318/KJFC/2013.28.1.078
Open abstract
Quality Characteristic Changes during Storage of Bread Prepared by Addition of Yacon Concentrates as Sugar Substitute

Mi-Kyung Kim^1*, Gyu-Hee Lee, Won-Mo Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.107-113

DOI:https://doi.org/10.7318/KJFC/2013.28.1.107
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